Snap Peas Turnips Mint Preserved Lemon
Ingredients
- Ice
- 2 tablespoons plus 1 teaspoon fine sea salt, divided
- 4 small turnips (about ¾ pound), peeled and sliced into ¾-inch-thick wedges
- 4 cups sugar snap peas (about 1 pound), vine end trimmed
- ¼ small shallot, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- ½ cup extra-virgin olive oil
- 1 preserved lemon--halved, flesh scooped out and discarded, and rind thinly sliced into strips
- 2 tablespoons roughly chopped fresh mint
- ¼ teaspoon freshly ground black pepper
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